Prepare the bean salad by lightly blanching the beans in separate batches until they are just cooked but still have a crunch. Refresh them under cold water and dress with a little lemon juice, sea salt and extra virgin olive oil.
Put all the ingredients for the sweet chilli glaze into a small pan and bring to the boil, cook until the mix starts to thicken and remove from the heat. Place the mackerel fillets, skin side up, on an oiled piece of foil under a hot grill for 2 minutes, then turn over and grill for another minute. Cooking times will vary with the thickness of the fillet – aim to keep the fish pink in the middle. Brush with the glaze and return to the grill until the glaze just begins to ‘burn’. Remove from the tray and serve on the beans.
© 1997 Peter Gordon. All rights reserved.